Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract

Use of olive leaf extract to reduce lipid oxidation of baked snacks

(2018) Graziana Difonzo et al.   FOOD RESEARCH INTERNATIONAL

Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil

(2018) Francesco Caponio et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties

(2018) Francesco Caponio et al.   FOOD RESEARCH INTERNATIONAL

Antimicrobial activity of Olea europaea Linné extracts and their applicability as natural food preservative agents

(2017) J. Thielmann et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste

(2017) Lucrezia Cosmai et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage

(2017) Lucrezia Cosmai et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity

(2017) Graziana Difonzo et al.   Journal of Functional Foods

Assessment of the Antimicrobial Activity of Olive Leaf Extract Against Foodborne Bacterial Pathogens

(2017) Yanhong Liu et al.   Frontiers in Microbiology

Essential oils as antimicrobials in food systems – A review

(2015) Juliany Rivera Calo et al.   FOOD CONTROL

Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties

(2014) Akhilesh K. Verma et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties

(2013) José M. Lorenzo et al.   MEAT SCIENCE

Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging

(2012) S. Limbo et al.   MEAT SCIENCE

Enrichment of table olives with polyphenols extracted from olive leaves

(2011) Stavros Lalas et al.   FOOD CHEMISTRY

Effects of palm oil quality and packaging on the storage stability of dry vegetable bouillon paste

(2011) Riikka Raitio et al.   FOOD CHEMISTRY

Quality Changes of Fresh Filled Pasta During Storage: Influence of Modified Atmosphere Packaging on Microbial Growth and Sensory Properties

(2011) A.M. Sanguinetti et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid

(2010) J.E. Hayes et al.   FOOD CHEMISTRY

The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems

(2009) J.E. Hayes et al.   MEAT SCIENCE

Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties

(2009) J.E. Hayes et al.   MEAT SCIENCE

Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields

(2008) M. Walkling-Ribeiro et al.   FOOD AND BIOPRODUCTS PROCESSING

Constrained Choice and Ethical Dilemmas in Land Management: Environmental Quality and Food Safety in California Agriculture

(2008) Diana Stuart   JOURNAL OF AGRICULTURAL & ENVIRONMENTAL ETHICS

Effect of storage on refined and husk olive oils composition: Stabilization by addition of natural antioxidants from Chemlali olive leaves

(2007) Mohamed Bouaziz et al.   FOOD CHEMISTRY

Volatile compounds in table olives (Olea Europaea L., Nocellara del Belice cultivar)

(2007) Nadia Sabatini et al.   FOOD CHEMISTRY